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Corn Bread Salad Recipe

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This recipe for Corn Bread Salad, by , is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chassity Bennett


1 pkg (8 1/2 oz) Corn Bread/Muffin Mix
1 can chopped Green Chilies, undrained
1/5 tsp ground Cumin
1/8 tsp dried Oregano
Pinch Rubbed Sage
1 cup Mayonnaise
1 cup Sour Cream
1 envelope Ranch Salad Dressing Mix
2 cans Pinto Beans, rinsed and drained
2 cans Who Kernel Corn, drained
3 Medium Tomatoes, chopped
1 cup chopped Green Pepper
1 cup chopped Green Onions
10 Bacon Strips, cooked and crumbled
2 cups Shredded Cheddar Cheese

Prepare cornbread according to package. Stir in the chilies, cumin, oregano, and sage. Spread in grease 8" square pan. Bake at 400 until done (20-25 minutes). Cool. In small bowl, combine mayo, sour cream, and dressing mix. Crumble half of the cornbread into 13x9 pan. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon, and cheese. Repeat layers. Dish will be VERY FULL. Cover and refrigerate left overs.

Personal Notes:
Personal Notes:
I like to use a big clear glass bowl. Very colorful and presents very well.




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